Secret Single Behavior and Brussels Sprout Quinoa Gratin
 
Prep time
Cook time
Total time
 
Cheesy quinoa, nutty roasted brussels sprouts, and crispy bread crumbs on top. Healthy comfort food at its finest!
Author:
Recipe type: Main Course, Casserole
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 cup quinoa, uncooked
  • 1 pound brussels sprouts, quartered
  • ½ tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1 cup gruyere, shredded
  • ½ cup fontina, shredded
  • ¾ teaspoon kosher salt, or to taste
  • ½ teaspoon ground pepper
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons dried parsley
  • ½ tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 slice whole wheat bread, processed into crumbs
  • 2 tablespoons grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, until all liquid is absorbed.
  3. Toss the brussels sprouts with ½ tablespoon of olive oil and roast for 10-15 minutes, until just starting to brown. They will continue to cook in the gratin, so you don’t want to overcook them at this stage.
  4. Reduce oven heat to 350
  5. Toss the roasted sprouts with the quinoa, thyme, and parsley.
  6. Melt the butter over medium heat, then whisk in the flour. Pour milk into the saucepan, bring to a light boil, and whisk constantly for 5 minutes until thickened.
  7. Remove the sauce from the heat and stir in the gruyere, fontina, salt, pepper, and nutmeg. Stir into the quinoa/sprout mixture.
  8. Heat the olive oil over medium heat, then add the garlic and cook until fragrant. Stir in the breadcrumbs, and cook for 2-3 minutes until slightly browned and crisp.
  9. Pour the quinoa/sprout mixture into an 8×8-inch dish, then with the parmesan and breadcrumbs.
  10. Bake uncovered for 25-30 minutes, until the top is golden. Allow to cool for 10 minutes before cutting in.
Nutrition Information
Serving size: ⅙th recipe Calories: 353 Fat: 17.2g Saturated fat: 8.3g Carbohydrates: 34.1g Sodium: 442mg Fiber: 4.8g Protein: 17.5g Cholesterol: 42mg
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2012/11/09/secret-single-behavior-and-brussels-sprout-quinoa-gratin/